4 LAYER CHOCOLATE RASPBERRY CAKE
For the chocolate sponge cake:
- 8 large eggs, separated
- 1 and 1/4 cups sugar, separated
- 1 and 3/4 cup cake flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup coffee
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the ganache:
- 6 ounces semi sweet chocolate
- 3/4 cup heavy whipping cream
- For the chocolate syrup:
- 1 and 1/2 cups water
- 1 and 1/2 cups sugar
- 2 teaspoons cocoa powder
- 3/4 teaspoon instant coffee granules
- For the raspberry whipped cream:
- 3 cups heavy whipping cream, cold
- 5 teaspoons powdered sugar
- 2 teaspoons pure vanilla extract
- 3 tablespoons raspberry jam
- Preheat the oven to 325 degrees Fahrenheit, 163 degrees Celsius.
- Line 2 (8 inch round) cake pans with parchment paper. Do not grease them.
- Place the egg whites in a tabletop mixer with the whip attachment. Whip on high speed until they begin to raise in volume. Slowly stream in 1/4 cup of sugar and continue to whip until the egg whites are stiff. About 6 minutes.
- Place the whipped egg whites into a large bowl and set aside.
- Place the egg yolks, oil, vanilla extract and remaining cup of sugar in the mixing bowl and whisk until combined. Add coffee and whisk.
- Sift together the cake flour, cocoa, baking powder and salt.
- Add the sifted ingredients to the mixing bowl and whisk until combined.
- Add 1/3 of the whipped egg whites to the chocolate mixture and whisk until combined.
- Fold in the remaining egg whites carefully.
- Evenly distribute the cake batter among the 3 prepared cake pans.
- Bake 35-45 minutes or until a toothpick that is inserted in the center of the cake comes out clean.
- Run a knife all around to release the cake and cool.
- Once the cake is completely cooled they can be wrapped in plastic and stored in the freezer up to 1 month.
- To make the chocolate soaking syrup, combine the sugar, coffee, cocoa and water in a saucepan. Bring to a boil while whisking frequently. Remove from heat and allow to come to room temperature.
- To make the ganache, heat up the heavy whipping cream until it is scalding hot. Pour over chocolate and let it sit for 1 minute so that the chocolate softens and begins to melt. Whisk until smooth and shiny.
- Now its time to make the raspberry whipped cream.
- Combine the cream, powdered sugar, vanilla extract and raspberry jam in the bowl of a tabletop mixer.
- Whisk beginning on low speed. Increase the speed slowly and continue to whisk until the mixture thickens and becomes the consistency of yogurt.
- Place one of the cakes onto a cake stand and slice it into two layers carefully using a long serrated knife.
- Set the second layer aside. Do the same with the two remaining cakes.
- Pierce the cake layer with a fork all over and generously soak with the chocolate syrup.
- Fill a pastry bag fitted with a star decorating tip with the raspberry whipped cream and form a ring around the border of the cake layer.
- Place about 2 tablespoons of ganache in the center of the cake layer and spread. (You can put more ganache if desired)
- Top with raspberry whipped cream over the ganache to fill in all the gaps. You can do this by creating rings with the pastry bag.
- Place the other cake layer on top and repeat all the steps until you get to that final cake layer.
- Pierce the cake layer and soak with chocolate syrup.
- Pipe rosettes all around the top border of the cake. Fill the center with ganache.
- Garnish with fresh raspberries.
- Allow the cake to set in the refrigerator at least 2 hours before slicing. Slicing immediately will cause the entire cake to fall apart!!
Leave a Reply